Pull together a vibrant dish that's delightfully nutritious and temptingly tasty with ease. Succulent salmon cubes are marinated to perfection and nestled alongside a medley of crunchy vegetables on a bed of Gallo rice.
IngredientsSushi rice450g Gallo Carnaroli risotto rice 120ml rice vinegar 25g Essential Cuisine peanut-free satay seasoning 45g sugar 15g salt 150g carrots, peeled & cut into julienne Salmon and garnish500g salmon, skinned & cut into medium dice 5g dried, ground seaweed 30g rice vinegar 30g sugar 30g water 8g Essential Cuisine peanut-free satay seasoning 150g edamame beans 100g red cabbage, very finely sliced & marinated with 5ml olive oil 100g spring onion, finely sliced 100g radish, finely sliced | MethodIn a small saucepan over a high heat, add 30g of Gallo Carnaroli rice, vinegar, water, sugar and 25g Essential Cuisine peanut-free satay seasoning. Bring to the boil, cooking until the sugar has dissolved. Remove from the heat, add the carrots and leave to pickle until needed. In a preheated oven at 200°C. Place a tray in and get really hot. Remove from the oven and place the 8g Essential Cuisine peanut-free satay seasoning on, stir around the tray to cook out the seasoning. Place in a medium bowl with the salmon and seaweed. Leave until needed. Wash 420g of Gallo Carnaroli risotto rice for 4 minutes, place in a pan with 540ml water. Leave to stand for 30 minutes, then bring to the boil, put a lid on, reduce to a simmer for 8-9 minutes. Remove from the heat and leave to stand for 5 minutes. Place the vinegar, sugar and salt in a small saucepan over a high heat, until the sugar has dissolved. Now pour over the rice and leave to cool completely. Arrange the rice in 10 serving bowls, then the rest of the ingredients and serve. |
Recipe courtesy of Gallo
